The Best Cajun Shrimp Deviled Eggs Recipe

Introduction

These Cajun Shrimp Deviled Eggs offer a spicy twist on a classic appetizer. With tender seared shrimp and a flavorful filling packed with Creole mustard and pickled jalapeños, they’re perfect for entertaining or a special snack.

Ingredients

• 12 large eggs
• 1 teaspoon salt (optional)
• 1 teaspoon vinegar (optional)
• 24 small raw shrimp (peeled and deveined, about ½ pound of 51-60 sized shrimp)
• ¼-½ teaspoon Cajun seasoning (or to taste)
• 1 tablespoon avocado oil (or other neutral oil)
• ½ cup mayonnaise
• 2 tablespoons Creole mustard
• 2 tablespoons finely chopped green onions (1-2 shoots, plus some for garnish)
• 4 teaspoons finely chopped pickled jalapeños
• 2 teaspoons hot sauce
• ½ teaspoon prepared horseradish
• Salt, pepper, and Cajun seasoning to taste

Instructions

1. Step 1: Bring a large pot of water to a boil. Add salt and vinegar if using to help with peeling. Gently add the cold eggs to the boiling water, then lower heat to a simmer. Cook for 13 minutes. Immediately transfer the eggs to a bowl of ice water and let sit for at least 15 minutes.
2. Step 2: While the eggs cook, pat the shrimp dry and season evenly with Cajun seasoning. Heat a skillet over medium-high heat, add avocado oil, and swirl to coat. Sear shrimp for 1-2 minutes per side until cooked through. Remove and let cool.
3. Step 3: Tap the cooled eggs gently to crack the shells, then peel under cold running water. Pat dry and slice each egg in half lengthwise. Carefully remove the yolks and mash in a medium bowl.
4. Step 4: Mix the mashed yolks with mayonnaise, Creole mustard, green onions, pickled jalapeños, hot sauce, and horseradish until mostly smooth. Season to taste with salt, pepper, and Cajun seasoning. For best results, refrigerate the filling for 15-30 minutes before assembling.
5. Step 5: Transfer the filling to a zip-top bag and snip off a corner to create a piping bag. Pipe the filling into the egg white halves. Garnish with extra chopped green onions or a pinch of Cajun seasoning. Top each deviled egg with a seared shrimp.
6. Step 6: Refrigerate the assembled deviled eggs before serving to enhance flavor and texture.

Tips & Variations

• Use Creole or hot smoked paprika in place of Cajun seasoning for a different smoky flavor.
• If you prefer less heat, reduce the pickled jalapeños and hot sauce quantities.
• Substitute avocado oil with grapeseed or canola oil for searing shrimp if preferred.
• For easier peeling, make sure eggs are fully cooled in the ice water bath before peeling.

Storage

Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. To keep the shrimp from drying out, add them just before serving if preparing ahead. Reheat shrimp briefly in a warm skillet if desired, but best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked shrimp instead of raw?

Yes, but fresh seared shrimp add more flavor and texture. If using pre-cooked shrimp, season lightly and warm them briefly in a pan before topping the eggs.

What can I substitute for Creole mustard?

You can use spicy brown mustard or Dijon mustard as a substitute, though Creole mustard offers a distinctive tangy, slightly gritty flavor that complements the Cajun spices well.

The Best Cajun Shrimp Deviled Eggs Recipe

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★★★★★

4.7 from 74 reviews

• Author: Isabella
• Total Time: 35 minutes
• Yield: 24 deviled egg halves (serves 12) 1x

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Description

These Best Cajun Shrimp Deviled Eggs combine the classic creamy deviled egg filling with a spicy Cajun twist and succulent seared shrimp topping. Perfect as an appetizer for parties or a flavorful snack, they offer a delicious balance of heat, tang, and creaminess.

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Ingredients

Scale 1x2x3x

Eggs

• 12 large eggs
• 1 teaspoon salt (optional)
• 1 teaspoon vinegar (optional)

Shrimp

• 24 small raw shrimp (peeled and deveined, about ½ pound of 51–60 sized shrimp)
• ¼–½ teaspoon Cajun seasoning (or to taste)
• 1 tablespoon avocado oil (or other neutral oil)

Deviled Egg Filling

• ½ cup mayonnaise
• 2 tablespoons creole mustard
• 2 tablespoons finely chopped green onions (1–2 shoots, plus some for garnish)
• 4 teaspoons finely chopped pickled jalapeños
• 2 teaspoons hot sauce
• ½ teaspoon prepared horseradish
• Salt, pepper, and Cajun seasoning to taste

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Instructions

1. Boil the Eggs: Bring a large pot of water to a boil, optionally adding salt and vinegar to help with peeling. Gently add cold eggs into boiling water, reduce heat to a low simmer, and cook for 13 minutes. Transfer eggs to a large bowl filled with ice water and let sit for at least 15 minutes before peeling.
2. Sear the Shrimp: While the eggs cook, pat shrimp dry and season evenly with Cajun seasoning. Heat a skillet over medium-high heat, add 1 tablespoon avocado oil, and swirl to coat. Sear shrimp for 1-2 minutes per side until cooked through. Remove from pan and set aside to cool.
3. Peel Eggs: Gently tap eggs on the counter to crack shells. Peel off shells and inner membranes under cold running water. Pat eggs dry and carefully slice in half lengthwise. Remove yolks to a medium bowl and mash well with a fork.
4. Mix the Filling: Add mayonnaise, creole mustard, chopped green onions, pickled jalapeños, hot sauce, and horseradish to the mashed yolks. Mix until mostly smooth. Adjust seasoning with salt, pepper, and Cajun seasoning as needed. Transfer mixture to a plastic zip-top bag and refrigerate for 15-30 minutes for best flavor and texture.
5. Assemble Deviled Eggs: Snip a corner off the zip-top bag to create a piping bag. Pipe filling into the egg white halves evenly. Garnish with additional green onions or a pinch of Cajun seasoning. Top each deviled egg with one seared shrimp.
6. Serve: Refrigerate deviled eggs before serving to enhance flavor and maintain texture. Serve chilled as a spicy and satisfying appetizer.

Notes

• Adding vinegar and salt to boiling water helps eggs peel more easily.
• Adjust Cajun seasoning according to your preferred spice level.
• Use a plastic bag as a piping bag for easy and clean filling of egg whites.
• Refrigerate assembled eggs to enhance flavors and maintain firmness.
• This recipe is best served within one day for freshness.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Cajun

Keywords: deviled eggs, Cajun shrimp, appetizer, spicy, creole mustard, party food, shrimp deviled eggs